A creamy chocolate fudge filling is layered between a nutty oat crust and crumb topping.

Fudge Filled Pecan-Oatmeal Bars

1 cup butter, softened
2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped pecans or walnuts - divided use

Fudge Filling:

1 tablespoon butter
3 1/2 (1-ounce) bars unsweetened baking chocolate, broken into pieces
1/2 cup granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 teaspoons vanilla extract

1. Heat oven to 350°F (175°C).
2. Beat butter and brown sugar in large bowl until creamy. Add eggs, vanilla and instant coffee, if desired; beat well.
3. Stir together oats, flour, baking soda, salt and 1 cup pecans; gradually add to butter mixture, beating until well blended. (Batter will be stiff; stir in last part by hand.)
4. Remove 2 cups dough; set aside. Press remaining dough onto bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
5. Prepare Fudge Filling: Melt butter in medium saucepan over low heat. Add chocolate; cook and stir until smooth and completely melted. Stir in sugar and sweetened condensed milk. Cook, stirring constantly, until mixture thickens and sugar is dissolved. Remove from heat. Stir in vanilla.
6. Spread filling over mixture in pan. Sprinkle reserved dough over filling. Sprinkle with remaining 1/2 cup pecans.
7. Bake 25 minutes or until top is golden. (Chocolate will be soft). Cool completely in pan on wire rack.
8. Cut into bars.

Makes about 4 dozen bars.